Buttermilk Blueberry Muffins
This Blueberry Muffin recipe makes my very favorite muffin. Ever. Ever. Ever. I've tried so many different muffin recipes, I can't even count them all. This one is definitely the best! It is just sweet enough to satisfy, and it's tender and moist.
Blueberry Buttermilk Muffins
These ended up being the BEST muffins I have ever made. They are light and tender and have a great crumb. These blueberry buttermilk muffins puff up exceptionally well. If you like these, you'll definitely want to also check out my Triple Berry Glazed Muffins and these Banana Bread Muffins too.
Why You'll Love This
- They bake up tall with crunchy, sugared caps, giving you that classic bakery look without a trip to the store.
- The flavor lands rich and balanced, with real buttermilk tang and pockets of blueberries in every bite.
- They're dependable crowd-pleasers, perfect for brunch trays, lunchboxes, and last-minute treats.
- They hold and reheat beautifully, so one bake sets you up for easy mornings all week.
Try my Blackstone Eggnog French Toast!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Bread Flour - Adds structure for tall tops and supports lots of berries. Swap: All-purpose works; expect slightly less lift.
- Baking Powder - Primary leavener for height. Swap: If yours is older than 6 months, open a fresh tin for reliable rise.
- Baking Soda - Teams with buttermilk's acidity for extra lift and browning. Swap: No true substitute; keep this in.
- Salted Butter, Cold & Cubed - Rich flavor and a plush, pastry-like crumb. Swap: Unsalted works great; add about ½ teaspoon of table salt if using unsalted butter.
- Granulated Sugar - Sweetens and helps the tops caramelize. Swap: Trade up to 25% for light brown sugar for a hint of caramel.
- Large Eggs - Bind and add richness.
- Vanilla Extract - Rounds out the berries. Swap: Add ¼ teaspoon almond extract for a bakery twist.
- Buttermilk - Real cultured buttermilk gives tang and tenderness. Buttermilk powder also works well. Use whole milk as the liquid if using buttermilk powder.
- Blueberries - Fresh or frozen both work; don't thaw frozen. Swap: Mix in some raspberries or blackberries for a berry blend.
- Coarse Sugar (Topping) - Adds crunch and shine on the caps. Swap: Turbinado sugar or a quick cinnamon streusel.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat to 425°F. Line muffin tins and spritz the liners.
- Mix dry ingredients, then mix in cold butter with your hands until pea-sized.
- Whisk wet ingredients in a separate bowl.
- Combine wet with dry and stir just until moistened. Fold in blueberries. Batter should be very thick.
- Fill and bake full to the rim. Bake 10 minutes at 425°F, reduce to 350°F, and bake 20-30 minutes until lightly golden.
Recipe FAQ
Yes. Use them straight from the freezer to reduce streaking. Add a couple minutes to the bake if needed.
Cool completely. Keep in an airtight container at room temp for 2-3 days, or freeze on a sheet pan and bag for up to 2 months.
Warm in a 300°F oven for 8-10 minutes. For a quick fix, microwave one muffin for 12-15 seconds, then split and toast for crisp edges.
Stick with real cultured buttermilk for the right acidity and texture. Quick milk-and-vinegar mixes won't hit the same.
Keep the batter thick, fold gently, and fill cups to the top. Toss berries with a teaspoon of flour if you notice sinking.
More Delicious Muffins To Try
Pin For Later
Blueberry Buttermilk Muffins
Tender, moist, and delicious blueberry buttermilk muffins. My favorite recipe for my favorite breakfast confection is a must-make!
Ingredients
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ⅓ salted cups butter (cold & cubed)
- 1 ¾ cups white sugar
- 2 eggs, large
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk (do NOT sub milk/vinegar/lemon juice mixture!!)
- 3 cups fresh blueberries
- ½ cup turbinado sugar (for sprinkling on top)
Instructions
- Preheat oven to 425 degrees.
- Combine dry ingredients and mix well. Set aside.
- Using your hands, crumble in cold cubed butter into the flour until the chunks are the size of small peas.
- In a separate bowl, whisk together eggs, buttermilk, and vanilla well. Slowly pour into dry mixture, and mix with a wooden spoon just until the flour is moistened.
- Gently mix in the blueberries. Batter will be VERY thick and lumpy.
- Line a muffin tin with paper liners and spray with non-stick cooking spray. Spoon batter into liners until full, or slightly coming up over the rim. Sprinkle with coarse sugar or streusel topping of your choice.
- Place in oven and bake for 10 minutes at 425, then reduce heat to 350 for 20-30 minutes, or just until the tops are a light golden brown.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 554Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 741mgCarbohydrates: 70gFiber: 2gSugar: 34gProtein: 12gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
These are the best blueberry muffins I have even made. Thank you for sharing the recipe.
Wow! Thanks so much! I really really love them myself. It is my go-to muffin batter recipe. I have made cinnamon sugar variations as well as raspberry. Now that we are back in the PacNW you can be sure there will be blackberry muffins before too long!
send us a couple over to try please
Peter Liscoe sure no problem
Do these muffins freeze well? I want to make them in mini loaf pans for kids breakfast =).
They freeze really well IMO! They also last for 3-4 days on the counter, although they usually don't make it that long in my house!
hmmmm....did you add the blueberries with a spatula? I don't see when they are added, but assume right before spooning into the muffin pan
Yes! You are right Suzie. So sorry I seemed to have missed this sooner! I updated the recipe above to reflect the omission. OOOf. I need an editor!
what us bread flour ? same as all purpose flour?
http://www.thekitchn.com/whats-the-difference-between-ap-flour-and-bread-flouringredient-questions-173175
Wow! This is easy! I'm definitely going to try this tomorrow! Thanks for sharing!